This chicken and mushroom risotto is made with chicken thighs which is actually a much more flavourful (and cheaper) part of the chicken!
I highly recommend doing this with dried shiitake mushrooms. Soak them in water as per the instructions, and then use the soaking-water to make the stock with (just pop a chicken cube in it and heat it on the stove). I also added a clove of crushed garlic toward the end of the mushroom cooking time. These cooking times were about right - cook on a medium or low-medium heat, since you want it to remain reasonably wet. Don't let it get stodgy; avoid this by keeping a bit of water/stock in the pan at all times. Put a bit of chopped parsley on top. Add a knob of butter. Lick the plate clean. - 24 Nov 2014 (Review from Allrecipes AU | NZ)
My boyfriend wanted me to make him some dinner and I NEVER cook so I tried out this recipe and it was not only very easy to follow but was also very delicious. He ended up having 2 servings! Great risotto. - 26 Apr 2011 (Review from Allrecipes AU | NZ)
I can only get dried shitake mushrooms - so if you use dried ones, only use three or four, otherwise their flavour takes over. I added some chives right before serving and it was lovely. - 06 Nov 2012 (Review from Allrecipes AU | NZ)